{"product_id":"chantenay-red-cored-carrot","title":"Chantenay Red Cored Carrot","description":"\u003cp class=\"sc-subtitle\"\u003eHeirloom · Open-Pollinated · 65–75 days from direct seeding\u003c\/p\u003e\n\n\u003cdiv class=\"sc-zone-pill\"\u003ecool-season · especially well suited to warm climates\u003c\/div\u003e\n\n\u003cdiv class=\"sc-grows-label\"\u003eGrows well in\u003c\/div\u003e\n\u003cdiv class=\"sc-container-grid\"\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eRaised Bed ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eIn-Ground ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eContainer\/Pot ✓\u003c\/div\u003e\n\u003cdiv class=\"sc-container-chip\"\u003eGrow Bag ✓\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eMeet This Plant\u003c\/h2\u003e\n\u003cp\u003eChantenay Red Cored is the carrot for when your soil isn't perfect. Short, broad-shouldered, and stocky, it pushes through heavy, rocky, or clay-heavy soil that would twist a longer variety into knots. Cut one open and you'll find deep orange flesh with a striking red core that doesn't fade when it's cooked.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhat it tastes like:\u003c\/strong\u003e Sweet and full-bodied with a richness that gets even deeper after a frost. The red core doesn't fade when cooked and the flavor holds up beautifully through roasting, braising, and canning. If you're growing for the freezer or the canning shelf, this is the one.\u003c\/p\u003e\n\n\u003ch2\u003eHow to Grow It\u003c\/h2\u003e\n\n\u003cdiv class=\"sc-icon-row\" style=\"margin-top: 24px;\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eSun\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip sun\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eFull sun. Carrots need good sun exposure for proper root development.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-icon-row\"\u003e\n\u003cspan class=\"sc-icon-row-label\"\u003eWater\u003c\/span\u003e\n\u003cdiv class=\"sc-pips\"\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip water\"\u003e\u003c\/span\u003e\n\u003cspan class=\"sc-pip\"\u003e\u003c\/span\u003e\n\u003c\/div\u003e\n\u003cspan class=\"sc-icon-note\"\u003eKeep soil consistently moist from seeding through germination. Once established, water deeply and less frequently.\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: 700; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1A1A1A;\"\u003eSowing Details\u003c\/div\u003e\n\u003cul class=\"sc-list\"\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDepth\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e¼ inch. Carrot seeds are tiny. Barely cover them.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eSpacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e1–2 inches, thinning to 2–3 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eRow Spacing\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e12–18 inches\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eThinning\u003c\/span\u003e\u003cspan class=\"li-val\"\u003eThin twice. First to ½ inch at 3 inches tall, then to 2–3 inches at 6 inches tall.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eGermination\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e10–21 days. Slow to germinate. Don't give up on them.\u003c\/span\u003e\n\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"li-label\"\u003eDays to Maturity\u003c\/span\u003e\u003cspan class=\"li-val\"\u003e65–75 days from direct seeding\u003c\/span\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cdiv style=\"font-size: 25px; font-weight: 700; margin-top: 40px; margin-bottom: 12px; font-family: 'Outfit', sans-serif; color: #1A1A1A;\"\u003eWhen to Plant\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-grid\"\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e❄️ Cool Climates · Zones 3–6\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003eFor spring, direct sow 2–3 weeks before your last frost when daytime temperatures are consistently in the 40s to 50s°F and soil temps hit at least 45°F.\u003cbr\u003e\u003cbr\u003eFor fall, sow in mid to late summer about 10–12 weeks before your first fall frost so roots have time to mature before hard freeze.\u003cbr\u003e\u003cbr\u003eSuccession sow every 3 weeks for a continuous harvest.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-card\"\u003e\n\u003cdiv class=\"sc-zone-header\"\u003e☀️ Warm Climates · Zones 7–11\u003c\/div\u003e\n\u003cdiv class=\"sc-zone-body\"\u003e\n\u003cstrong\u003eZones 7–8\u003c\/strong\u003e\u003cbr\u003eDirect sow in early spring while daytime temperatures are still in the 40s to 50s°F, typically 2–3 weeks before your last frost.\u003cbr\u003e\u003cbr\u003eFor fall, direct sow in late summer once daytime temperatures start dropping below 80°F, typically 8–10 weeks before your first fall frost. Chantenay handles heat a little better than Nantes but it still doesn't want to mature in summer. Don't push it.\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eZones 9–11\u003c\/strong\u003e\u003cbr\u003eFall through winter is your best season. Direct sow once the heat breaks as temperatures begin cooling. The roots will be noticeably sweeter for it.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eGrow Friend Tips\u003c\/h2\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThis is the carrot for imperfect soil\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eMost carrot varieties need deep, loose, rock-free soil to form straight roots. Chantenay's short, stocky shape means it pushes through heavy, rocky, or clay-heavy soil with far less forking and twisting than longer carrot varieties. If you've struggled with misshapen carrots before, poor soil is probably why and this variety is your fix.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eThin them twice\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eSame rule as all carrots. Thin to ½ inch apart when seedlings hit 3 inches, then again to 2–3 inches when they hit 6 inches. Crowded Chantenay will still produce stumpy, tangled roots even with their forgiving shape. Give them room.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eKeep the surface moist until they germinate\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eCarrot seeds are tiny and need consistent surface moisture to sprout. Cover the bed with burlap or row cover to hold moisture and check it daily. Once you see sprouts you can ease up.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eFrost makes them sweeter\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eA cold snap before harvest converts starches to sugars. Fall Chantenay is noticeably sweeter and more full-flavored than spring-grown roots. If you can time a fall crop, do it.\u003c\/p\u003e\n\n\u003cp class=\"sc-tip-title\"\u003eIt's amazing for preserving\u003c\/p\u003e\n\u003cp class=\"sc-tip-body\"\u003eThe short, uniform shape and deep color hold up beautifully in the canning jar and the freezer. If you're putting up carrots for winter, this is the variety to do it with.\u003c\/p\u003e\n\n\u003cdiv class=\"sc-companions\"\u003e\n\u003cspan class=\"sc-companion-label\"\u003eCompanion plants\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eTomatoes\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eLettuce\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eOnions\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eChives\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eRosemary\u003c\/span\u003e\n\u003cspan class=\"sc-tag\"\u003eNasturtium\u003c\/span\u003e\n\u003c\/div\u003e\n\n\u003ch2\u003eHarvest \u0026amp; What to Do With It\u003c\/h2\u003e\n\n\u003ch3\u003eWhen it's ready\u003c\/h3\u003e\n\u003cp\u003eChantenay is ready at 65–75 days when the shoulder of the root is about 2–2.5 inches across at the soil line. Brush a little dirt away from the base to check. Pull one to taste before harvesting the rest. Fall carrots can stay in the ground longer since cold sweetens them up considerably.\u003c\/p\u003e\n\n\u003ch3\u003eHow to harvest\u003c\/h3\u003e\n\u003cp\u003eWater the bed the day before if soil is dry. Grab the greens close to the root and pull straight up with a gentle twist. If they resist, loosen the soil around them with a garden fork first. Don't yank or the tops will snap off and leave the root in the ground.\u003c\/p\u003e\n\n\u003ch3\u003eYield\u003c\/h3\u003e\n\u003cp\u003eA short row produces a surprisingly large harvest. Succession sow every 3 weeks for a steady supply rather than one big pull.\u003c\/p\u003e\n\n\u003ch3\u003eShort-term storage\u003c\/h3\u003e\n\u003cp\u003eRemove the greens, wrap in a damp paper towel, and refrigerate. Keeps 2–4 weeks. Leaving the greens on draws moisture out of the root and they'll go limp fast.\u003c\/p\u003e\n\n\u003ch3\u003eLong-term storage\u003c\/h3\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRoot cellaring:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e An excellent storage carrot. Pack in damp sand or sawdust at 32–40°F with high humidity. Keeps several months.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eFreezing:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch 2–3 minutes, ice bath, dry well, freeze flat then bag. Keeps up to 12 months. Holds up exceptionally well in cooked dishes.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003ePressure canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e One of the best carrots for canning because of its uniform shape and size. Follow current USDA guidelines for safe processing times and pressures.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eDehydrating:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Blanch first, slice thin, dehydrate at 125°F until completely dry. Keeps 6–12 months airtight. Great for soups and stews.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-yes\"\u003e✅\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eRefrigerator pickling:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Slice into coins or sticks, pack into a jar with vinegar, salt, sugar, and spices, and refrigerate. Ready in a few hours and keeps for several weeks.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"sc-storage-item\"\u003e\n\u003cspan class=\"sc-storage-no\"\u003e❌\u003c\/span\u003e\u003cdiv\u003e\n\u003cspan class=\"sc-storage-name\"\u003eWater bath canning:\u003c\/span\u003e\u003cspan class=\"sc-storage-note\"\u003e Only safe for carrots in an acidified pickling brine. Plain carrots are too low in acid for water bath canning on their own.\u003c\/span\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\n\u003ch3\u003eWhat to cook\u003c\/h3\u003e\n\u003cp\u003eRaw when young and sweet, but Chantenay really shines when cooked. Roasted until caramelized, slow braised, added to soups and stews, or canned for the shelf. The deep color and full-bodied flavor hold up to heat better than most carrots. If you're making a pot of soup this winter from your own garden, these are the carrots that go in it.\u003c\/p\u003e\n\n\u003ch2\u003eSeed Storage \u0026amp; Saving\u003c\/h2\u003e\n\u003ctable class=\"sc-seed-table\"\u003e\n\u003ctr\u003e\n\u003ctd\u003eVariety\u003c\/td\u003e\n\u003ctd\u003eChantenay Red Cored Carrot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eHeirloom · Open-Pollinated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eSeeds per packet\u003c\/td\u003e\n\u003ctd\u003e~300 seeds\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003cp style=\"margin-top:16px;\"\u003e\u003cstrong\u003eStoring unused seeds:\u003c\/strong\u003e Keep somewhere cool, dark, and dry. Viable up to 3 years.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSeed saving:\u003c\/strong\u003e Carrots are insect-pollinated and will cross freely with other carrot varieties and wild carrot (Queen Anne's Lace) nearby. Isolate by at least half a mile for reliable purity, or grow only one variety at a time. Carrots are biennial. They set seed in their second year. Let a few plants overwinter, then let them bolt and flower in spring. Once the seed heads are fully dry and brown, cut the stalks, bring them inside to finish drying, then rub the seeds out by hand. Store in a cool, dark place.\u003c\/p\u003e\n","brand":"Sow Chaotic","offers":[{"title":"Default Title","offer_id":43813895438414,"sku":null,"price":3.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0739\/3630\/6254\/files\/13.png?v=1786476377","url":"https:\/\/sowchaotic.com\/products\/chantenay-red-cored-carrot","provider":"Sow Chaotic","version":"1.0","type":"link"}